Baked Semolina with Cheese and Brown Butter
Ingredients:
6-1/2 Cups milk
8 oz. unsalted butter
2tsp. sea salt
1-1/2 cups dry jack cheese, grated
3 egg yolks
1tsp. finely chopped fresh sage
2 cloves garlic, finely minced
3 cups Semolina
2T unsalted butter
Directions
Preheat oven to 450
1. Bring the milk to a boil in large saucepan. Add 2 T of butter and the 2t of salt- stir. Add semolina in a slow steady stream while whisking. Once semolina is incorporated into the liquids switch out the whisk for a wooden spoon. Cook 8-10 minutes- stiring occasionally.
2. Remove semolina from the heat and add in the egg yolks and 1/2 cup of the cheese.(you may want to have a bowl with the egg yolks and slowly add alittle of the semolina into the eggs- and then alittle more- so as not to cook the yolks) Pour semilina into a large lightly oiled baking dish.
3. In a small saucepan, heat the remaining butter over medium high heat until it just starts to brown. Add the sage and garlic-let them brown SLIGHTLY. Remove from heat and season with a pinch of salt and pepper. Pour butter over Semonlia and top with remaining cheese. Place into the oven and bake 15-20 minutes or until hot and bubbly

chicken paprikosh:
take 3 large onions and sautee them in a little oil til they are clear.
take your chicken pieces and lay them on the onions, then cover the
chicken with paprika and salt......heavy on the paprika.
now cover the pot with water until it covers all the chicken........and
cook on medium til the chicken isn't quite done.
once the chicken cools take the skin off and throw it away and keep the
chicken til your sour cream sauce is done.
Now in a separate bowl take two 16 ounce sour cream and add about a large
tablespoon of regular flour (not self-rising) and mix it together til
smooth. take your COOLED broth and add slowly, about a cup at a time to
begin with and mix into the sour cream......continue on til its soupy and
then pour it into your pot with the rest of the broth.....add your
chicken and cook on low until the chicken is cooked and the sauce has
thickened some from the flour.......add salt if it tastes a bit bland......
THEN
make little dumplings-
boil some salted water
mx cup flour-little water-salt-egg -mix dough -should not be real dry- or real wet- boil water- either scoop out with tip of teaspoon or put on board and cut off little tips- fairly small -will double in size.- when they float to the top- they are done--- put into bowl- pour soup over and ahhhhhhhh if you like little dumplings-- make more-- I do!

PREPARATION:
Heat butter and oil over medium low heat in a medium saucepan. Add chopped garlic, onions, peppers, and celery. Sauté vegetables for about 2 minutes, until just tender. Meanwhile, combine the paprika, Creole seasoning, thyme, oregano, basil, Worcestershire sauce, hot sauce, and ground pepper in a small cup.
Stir tomatoes into the vegetables then add the seasoning mixture. Sauté for 1 minute longer. Add chicken stock and bring to a boil. Stir in the sliced green onions. Continue boiling, uncovered, for 10 minutes. Most of the liquid will cook away. Stir in the tomato paste until blended in. Remove from heat and stir in the 2 tablespoons butter

In the end, it doesn't matter how many breaths you take, but how many moments took your breath away...Anonymous

Hmmm... Sophie, this looks like something I could cook up a large batch of and can about a half dozen pints. I pressure can, so don't have to worry about adding something acidic. This really sounds good.

When life gives you lemons, make lemonade. When life gives you tomatoes, make Bloody Marys.

I have a cake question:
I have two circular cake pans that I got for Christmas from my friend Karen.
I never used them until today. ( I usually baked bundts or square pan cakes.) I made marble cake and it's cooling now. I Plan on spreading pudding in the middle, and then putting two halves together. ( on top of eachother )
But I see as it's cooling,a bit of a roundness in the center. That means when I put the two together they won't lay flat on top of each other, right? So, what do do? I can't frost them if they aren't laying flat, right?